Chocolate and matcha chiffon cake

A milk chocolate and matcha chiffon cake, so light and decadent and delicious all at once.

This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this super delicious chocolate and matcha chiffon cake below!

RECIPE – adapted from (10 servings):

Chiffon cake:
– 4 egg yolks
– 70g caster sugar
– 50ml fresh milk
– 50 ml vegetable oil
– 50g flour
– 2 tbsp corn flour
– 1 tbsp matcha powder mix with 1 tbsp hot water to paste
– 1/2 tbsp cocoa powder mix with 1/2 tbsp hot water to paste

– 4 egg whites
– 1/4 tsp cream of tartar or lemon juice
– 50g sugar

Chocolate cream
– 120 g milk chocolate
– 80 ml heavy whipping cream
– 15g butter, softened


Preheat oven temperature to 160C. Sift flour and corn flour into a bowl, mix well and set aside.
Combine egg yolks and sugar in another bowl, mix well with a hand whisk. Add milk, mix well followed by corn oil and blend well. Sift in flour mixture the second time into the egg mixture and stir well.
Take out 70g egg yolk mixture and mix with cocoa paste into another bowl and set aside. As the matcha paste is rather thick,add some egg yolk mixture to the the matcha paste and blend well. Then pour the matcha mixture back to the remaining egg yolk mixture and mix well again, set aside.

Beat egg whites and cream of tartar until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks. 
Take about 70g meringue and fold into the cocoa mixture with a rubber spatula. Then fold in the remain meringue into the matcha mixture  (do not over mix or you will deflate the meringue).
Pour in the matcha batter into a 7 inch (removable base) round cake pan (no need to grease pan). Then gently pour the chocolate batter on top and smooth flat with a spatula.
Bake in oven for about 55 – 60 minutes. Invert cake immediately on a wire rack to cool completely before unmoulding.

Chocolate cream:
Place chocolate and butter into a bowl, set aside. Bring whipping cream to light boil on medium heat, then pour over the chocolate. Stir chocolate mixture till smooth. (If you find the chocolate mixture is difficult to stir,  place the bowl of chocolate over a pot of hot water ~do not turn on the heat~ and stir well to smooth.)
Place chocolate cream in the refrigerator for 1-2 minutes to thicken a little. Stir well again and spread 2-3 layers on top of chiffon cake, evenly with a palette knife or a scraper. Alternatively, you could pour the chocolate in to a spiral mould and leave to set in the freezer before unmoulding.
Pipe remaining chocolate cream around the cake and serve on the same day, although this cake still tastes good the next day too!

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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